Wednesday, May 4, 2011


Chicken Fried Steak
Ree Drummond
The Pioneer Woman Cooks

Chicken fried steak was not part of my mother's cooking.  But I am sure she would enjoy this.  Seasoned to your liking, gravy along with mashed potatoes. What could be better.  I had just 4 cube steaks so I adjusted this recipe. It works. It was enjoyed. Will make again.   

Serves 6
3 pounds of cube steak
2 large eggs
1 1/2 cups milk, plus 2 cups of milk for gravy
3 cups flour plus 1/3 cup flour for gravy
2 tsp Lawry's seasoned-salt
3/4 tsp paprika
1/4 tsp cayenne pepper
1 1/2 tsp black pepper
3 tsp seasoned salt for gravy
1/2 cup canola oil for frying or more if needed

Prepare 2 large soup bowl, one for the flour and spices and mix this all together. Another bowl for the eggs and milk which you will mix with a fork. Drench the cube steak in the egg mixture then in the flour mixture. Then do it again, egg then the flour and arrange the seasoned steak on a platter and continue until all the cube steak has been drenched twice. Heat oil in a large skillet. You will know the oil is ready when you sprinkle a little flour in the oil and it sizzles, it's ready. Fry the cube steaks in small batches until golden brown on both sides. Keep warm in a baking dish lined with paper towels.

Making the gravy: Drain the oil from the skillet keeping about 1/4 cup. Do not wash the skillet you want all of those little bits to be part of your gravy. Make sure the oil is back to temp and then add the flour 1/3 cup a little at a time and keep whisking until the mixture is golden brown. Slowly add the milk pouring a little at a time, keep whisking the gravy. Bring it to a slow boil and it will gradually thicken as it is cooking. Just watch it so you don't burn it. If still to thick add a little bit of milk. After it has gotten to the consistency you desire slowly add the amount of seasoned salt you desire for your taste. Serve your chicken fried steak with mashed potatoes and gravy on both the potatoes and the steak. Enjoy thepioneerwoman

Mashed Potatoes

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